Last week my daughter Abby got into a conversation with a classmate about who could make the best cookies. They decided to do a bake-off and bring the cookies to the end-of-school party, letting their classmates vote on their favorite. The teacher handed them this recipe and told them both to use it for the contest.
The recipe featured white flour, so we had to make a few adjustments. First, we reduced the sugar by 1/2 cup. It just seemed like too much sugar! Then we replaced the white flour with our favorite nut-free blend: 1/3 cup coconut flour, 1/3 cup tapioca flour and 1/3 cup arrowroot flour (for my full chart on adaptations, check out Chapter 2 of The Grain-Free Family Table). We also left out the chili powder since we didn’t have any on hand.
I suggested Abby not tell anyone they were grain-free since many people have the impression that grain-free baking doesn’t taste good. Abby baked her cookies and proudly served them to her classmates. Guess what? The kids voted her grain-free cookies as the favorite.
This exercise provides a good reminder that we can proudly offer allergy-free or grain-free food, without apologies, and you never know – everyone might think it’s better than the original!
When we have guests over for dinner, I’ve stopped telling anyone if it’s grain-free, dairy-free, etc. I want them to enjoy some food good and company. Some friends came last week and I served them apple blueberry skillet pie. The kids raved and no one even knew it was made with grain-free ingredients. That’s a win in my book!
I think you’re going to love these Mexican Hot Chocolate cookies. They’re rich and chocolaty with a hint of heat. I usually use coarsely ground Celtic Sea Salt in my baking for a nice salty-sweet combo.